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Oats versus oats

Ok, who can explain why the steelcut oat are so much better for you. I don't understand, is the hull getting removed in the processing to make rolled oats? Are rolled oats not whole grains?

Wed. Jan 18, 5:17am

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Both rolled oats & steel cut oats are healthy for you!

Both rolled oats & steel cut oats are in the whole-grain family and thus healthy for you!

The instant oats are the ones we should avoid! They're thin, pre-cooked and less nutritious and often have added sodium.

rolled oats = oatmeal = rolled oatmeal = old-fashioned oats = old-fashioned oatmeal = flaked oats = flaked oatmeal = oatflakes Notes: These are oat groats that are steamed, rolled, and flaked so that they cook quickly. They're often cooked as a breakfast cereal, added raw to granola or muesli mixes, or used to make oatmeal cookies. Regular rolled oats take about five minutes to cook. If you're in a hurry, try quick oats or instant oats. These have thinner flakes, so they cook faster. Substitutes: steel-cut oats (chewier, takes longer to cook) OR quick oats (These are less chewy, but they take less time to cook.) OR instant oats (These usually have additional flavorings. They're less chewy, but they take less time to cook.) OR triticale flakes OR rye flakes

steel-cut oats = Irish oats = Scotch oats = pinhead oats = coarse-cut oats = steel-cut oatmeal = Irish oatmeal = Scotch oatmeal = pinhead oatmeal = coarse-cut oatmeal = porridge oats = porridge oatmeal Notes: These are groats that have been chopped into small pieces. They're chewier than rolled oats, and grain aficionados often prefer them for hot oatmeal cereals and muesli. Substitutes: rolled oats (less chewy, takes less time to cook) OR whole oat groats (takes much longer to cook)


Wednesday, January 18, 2006, 7:03 AM

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Make oatmeal in a crock pot!

I've recently started making oatmeal in a crockpot, to save time in the morning. I like steel-cut oats because they have been through less processing and therefore have more fiber, bran, etc. They also hold their shape when cooked, making a porridge with semi- distinct grains in thick sauce, as opposed to a bowl of mush, like with rolled oats. But who has time to stir porridge for 25 minutes?

I got this recipie from Alton Brown at

1 cup steel cut oats
1/2 cup WHOLE milk
1/4 cup low-fat cultured buttermilk
3 cups water.

Dump it all in the crockpot, cook on low for 8 hours. My crockpot is large (5 quarts), so the oatmeal forms a very shallow layer and has a tendency to dry out and crust over. making a double batch OR adding an extra cup of water seems to prevent this. Using whole milk adds a little richness and staying power, so I'm not as tempted to snack later in the morning.

Makes 4 cups.187 kcal per cup.

Top with raisins or other dried fruit and a splash of FF milk (or more buttermilk).

Leftovers reheat well in the microwave. Add a little water and stir vigorously before nuking.

Wednesday, January 18, 2006, 2:46 PM

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Quick oats just as fast as instant

I am not a morning person, so when I had an office job I'd eat breakfast at my desk. I found that I could prepare quick oats by pouring boiling water over them and letting them stand for several minutes. then I'd stir in some instant milk powder and some raisins. Aside from the nutritional value of the oats themselves, most instant oatmeal packets are loaded with sugar - and expensive. A "can" of quick oats is cheap and keeps forever.

ps - this trick won't work for rolled oats - just quick oats

Wednesday, January 18, 2006, 2:54 PM

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I looked up nutrition info for the's what I found:

Bob's Redmill Steel Cut Oats:
serving size - 1/4 c dry
calories - 140
fat - 2.5g
carbs - 27g
fiber - 4g
sugars - 0g
protein - 6g

Quaker Quick Oats:
serving size - 1/4c dry (note - I cut this in half so it would match the steel cut oats above)
calories - 75
fat - 1.5g
carbs - 13.5g
fiber - 2g
sugars - 0.5g
protein - 2.5g

Quaker Old Fashioned Oats had exactly the same data as Quaker Quick Oats.

The conclusion I reach from this is that steel cut oats are more nutrient-dense. They have more calories and fat per volume, but they also have significantly more protein and fiber, and less sugar - and this is in comparison to unsweetened versions of Quaker. The ones that come prepackaged in little packets are full of sugar. Steel cut oats also are 100% whole grain, which the other oats aren't, so if you're in to that, that's good.

And, in my opinion, steel cut oats taste better - they're not as gelatenous, I can eat them happily without adding sugar, and I can make a whole weeks worth on Sunday night in my crockpot, eat the first serving warm on Monday morning, and reheat the rest in the microwave the rest of the week.

Oh, one more side note: the serving size for all of these is 1/4 c dry...steel cut oats expand a lot as you cook them - you cook them in a ration of 4:1, water:oats. So I haven't actually checked this out, but I think that 1/4 c dry steel cut oats are going to look a lot bigger than 1/4 c dry quick oats when they are cooked. 1/4 c steel cut oats is more than I can eat for breakfast.

Wednesday, January 18, 2006, 5:46 PM

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To the most recent poster. I really think these must be compared by weight, not volume, as it's possible they are just fluffier than the others. I will investigate.

Thursday, January 19, 2006, 7:38 AM

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Slow cooking oats have a lower gylcemic content which is easier for your body to process and doesn't cause an insulin surge.

Thursday, January 19, 2006, 10:44 AM

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Actually, to the 4th poster, you can also microwave or add boiling water to rolled oats--it's what I do each morning, and it tastes awesome.

Sometimes, I cook it over the stove, and yes, it tastes better that way, but when I am in a rush, it tastes fine microwaving the (not 1-minute) old-fashioned oatmeal.

Thursday, January 19, 2006, 11:34 AM

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4th poster here -

I started doing boiling water because I kept making oatmeal volcanos in the microwave (I like it thick, which makes it hard for little bubbles to escape - so they join together into one giant one). I come back into the breakroom and find half my breakfast plastered to the walls of the microwave.

Not a good way to start the day.

Thursday, January 19, 2006, 1:53 PM

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Jan 19th poster- what do you mean by this- do other oats cause a rush in insulin?

Saturday, November 11, 2006, 7:51 PM

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Nutritional Information Comparison

Actually, in the comparison of Bob's Redmill Steel Cut Oats vs. Quaker Quick Oats, you shouldn't have cut the Quaker serving size in 1/2 to get an accurate comparison. Steel cut oats expand much more than rolled oats, so it takes more rolled oats to make an equivalent serving size. 1/4 c. of steel cut oats makes a full, hearty bowl of oatmeal, but it takes 1/2 c to 3/4 cup to create an equivalent "serving" of rolled oats (and if you look on the Quaker Old Fashioned Oatmeal box you'll see that they actually recommend a serving and a half of Old Fashioned Oats, or a full cup dry, for "Heart Health", whereas 1/4 c. of steel cup oats dry is sufficient.)

This is one of the reasons that steel cut oats are not as expensive as they look... because it takes less to make a serving. The extra fiber and bulk created by the smaller portion also adds to a more satisfying sense of fullness when you eat steel cut oats vs. rolled oats.

Wednesday, December 20, 2006, 4:27 PM

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